Welcome to our website !

Blackberry and Apple tart

By August 18, 2017 , ,

I love this time of year when blackberries and apple are in season. They say what "grows together, goes together", blackberry and apple are a classic combination. Growing up I used to go blackberry picking in the local woods and hedgerows as my mother always made jam. These days, I grow some in my front garden. Occasionally I'll pick some if I see them in the wild.

Pastry (for a 6" pastry plate)
110g flour
60g butter
30g caster sugar
1 egg yolk
pinch of salt
30ml cold water (you may not need to use it all)

Rub the butter and flour together until it resembles bread crumbs 
Add the egg yolk, sugar and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply whizz the flour, sugar and butter mix until it resembles bread crumbs, then add the water and egg yolk till it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out to 2mm thick 
Next, get your pastry dish and cut out the pastry using the shape of the pie dish as a guide, ensure you leave some excess pastry around the edges
Then take the cut out pastry and press into the pastry dish, making sure there are no air bubbles and push the pastry into all the corners
You can trim any excess pastry from the edges of the pastry dish using a knife if need be
Place the pastry dish back in the fridge to allow the pastry to rest for about 30 mins
Keep some of the excess pastry to finish the tart
I roll this out and slice into strips
Place in the fridge until needed

For the filling
3 large bramley apples peeled cored and sliced
100g blackberries
50g caster sugar to sprinkle

To assemble the tart
Take the pastry lined plate out of the fridge
Arrange the sliced apple and blackberries on the pastry and sprinkle with the sugar
Top with the strips of pastry 

Pre-heat the oven to 190c (fan), 200c (normal)
Bake for 20 - 30 mins until it is light brown coloured with a sandy texture to the touch
Allow to cool

I like to serve this with a vanilla cream

You Might Also Like